Cork's family butcher, three generations strong.

Patrick Hartnett opened the shop in 1962 with a single block, a set of knives, and a handshake deal with a farmer two miles up the road. Sixty-two years later the block is older, the knives are sharper, and most of those handshake deals are still in place — just with the farmers' grandchildren.

We work directly with five local farms, hang our beef for a minimum of 28 days, and cut everything to order. Nothing pre-packed. Nothing flown in. If we don't know where it came from, we don't sell it.